My first sushi & sashimi experience

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Re: My first sushi & sashimi experience

Postby i_have_shiny_shoes » Fri Sep 14, 2012 9:15 pm

kirrabi wrote:The shit bits of sushi grade tuna.


Corson (via Facebook):

Spicy tuna rolls were invented to serve Americans the crappy scrapings of the fish and the leftovers past their prime that Japanese customers wouldn't eat, a piece of history that seems painfully relevant with yesterday's FDA warned of a Salmonella outbreak and massive recall related to industrial ground tuna "scrape" meat in sushi rolls. All the more reason to avoid mid-grade sushi, of which I've never been a fan.
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Re: My first sushi & sashimi experience

Postby i_have_shiny_shoes » Fri Sep 14, 2012 9:16 pm

Wellpisser wrote:Tom don't fuck around- book a table here:

http://sushitetsu.co.uk/

You'll have to wait but I promise you it is worth it.

Just go.


Also excellent. Yashin is good quality too, but sadly horrendously expensive.
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Re: My first sushi & sashimi experience

Postby kirrabi » Fri Sep 14, 2012 10:17 pm

pez wrote:dyed pink fishstuff

made me think of this
Image

and I like it.
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Re: My first sushi & sashimi experience

Postby thoughtpolice » Fri Sep 14, 2012 10:36 pm

mr. sea rapist

Ah, yet another accurate descrition of Mr Bigot, Admiral Gordita.

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My first sushi & sashimi experience

Postby Godjira » Sat Sep 15, 2012 12:02 am

I had some kind of sashimi the other day that was served with a bowl of its guts. It was not delicious.
That's the kind of bold flavor they enjoy in Albuquerque!

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Re: My first sushi & sashimi experience

Postby Bill Barilko » Sat Sep 15, 2012 2:37 am

Just came back from Oyaji Zushi a place that'll be seeing more of my business-not perfect but quite tasty and 100% Japanese.

10 pieces Sockeye Salmon & top grade Albacore Sashimi, Spinach Gomae, 2 pieces Tamago , Unagi & Tobiko nigiri came to $35-a fabulous bargain in this place.

Corson (via Facebook):

That asswipe isn't even Japanese-what the fuck does he know?
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Re: My first sushi & sashimi experience

Postby i_have_shiny_shoes » Sat Sep 15, 2012 3:02 pm

Bill Barilko wrote:That asswipe isn't even Japanese-what the fuck does he know?


Ignoring the fact for a moment that you're also not Japanese - and thus ironically applying the above remark to you would beg the same question of "what the fuck do you know - (a) you don't have to be Japanese to be an excellent sushi chef (it's a myth which you've swallowed) and (b) he was a commercial lobster fisherman for two years, lived in Japan for three years from 16-19, went back there for graduate studies (becoming fluent in the language), studied with shingon priests, teaches Japanese history, culture and language at Stanford and wrote a book on sushi (including translating Japanese texts into English) which was described by the Daily Yomiuri as follows:

Corson is an excellent writer who impresses without making any visible effort to show off. He quickly sketches several compelling personalities among the cooking school students. Foremost among them is Kate, a likable but timid young woman often cowed by her teacher, Zoran, who is a bit of a drill sergeant. ... Throughout the book, Corson uses short, direct sentences to speed information into your brain, whetting your appetite for more. The Story of Sushi has a consistently graceful pace, shifting smoothly back and forth between human drama at the school and fascinating facts about fish. ... Like a good sushi chef, he pares them down to their essence and serves them up in all their beautiful simplicity, without excessive garnish.


I'd suggest he knows a little bit more about this stuff than you do, and that's putting it mildly. Read the book and find out. You might just realise and admit that you don't know everything there is to know about sushi.
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Re: My first sushi & sashimi experience

Postby Tomska » Sat Sep 15, 2012 6:19 pm

Wellpisser wrote:Tom don't fuck around- book a table here:

http://sushitetsu.co.uk/

You'll have to wait but I promise you it is worth it.

Just go.


Thanks. That looks wicked and it's not far from where I work. I'm definitely up for more. I went here.
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Re: My first sushi & sashimi experience

Postby kirrabi » Sat Sep 15, 2012 10:56 pm

i_have_shiny_shoes wrote:
kirrabi wrote:The shit bits of sushi grade tuna.


Corson (via Facebook):

Spicy tuna rolls were invented to serve Americans the crappy scrapings of the fish and the leftovers past their prime that Japanese customers wouldn't eat, a piece of history that seems painfully relevant with yesterday's FDA warned of a Salmonella outbreak and massive recall related to industrial ground tuna "scrape" meat in sushi rolls. All the more reason to avoid mid-grade sushi, of which I've never been a fan.

Facebook? I don't trust anything that isn't type-written on glossy 90# paper with a brightness of 98.
His gizzard was stuffed so full of rubies he sounded like a bag of marbles when he waddled past the Mogok checkpoint and anyone who saw him would swear he had been force fed for the purpose of making a fine foie gras. – A passage from Legends of the Duck

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Re: My first sushi & sashimi experience

Postby i_have_shiny_shoes » Sat Sep 15, 2012 11:11 pm

kirrabi wrote:Facebook? I don't trust anything that isn't type-written on glossy 90# paper with a brightness of 98.


Very droll. It's in the book also, I just don't happen to have it to hand so it makes for an easier quote. This is from the book, however:

“We’ll use these for spicy tuna,” he said. He was speaking Japanese, but the words “spicy tuna” were in English. There isn’t even a name for it in Japanese. In the early days of American sushi, Japanese chefs in L.A. had realized they could take the worst parts of the fish—the fibrous scraps, the flesh left on the skin, and meat past its prime—and chop them up with chili sauce. The taste of the fish was lost, but Americans loved it.
Last edited by i_have_shiny_shoes on Sat Sep 15, 2012 11:12 pm, edited 1 time in total.
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Re: My first sushi & sashimi experience

Postby kirrabi » Sat Sep 15, 2012 11:12 pm

IHSS wrote:Spicy tuna rolls were invented to serve Americans the crappy scrapings of the fish and the leftovers past their prime that Japanese customers wouldn't eat, a piece of history that seems painfully relevant with yesterday's FDA warned of a Salmonella outbreak and massive recall related to industrial ground tuna "scrape" meat in sushi rolls. All the more reason to avoid mid-grade sushi, of which I've never been a fan.


Wait a minute.

industrial ground tuna "scrape" meat in sushi rolls.

He's warning not to slum at supermarket takeout counters? What? I've never heard an industrial tuna grinder wind up at a sushi bar. Are customers provided with protective head gear?
His gizzard was stuffed so full of rubies he sounded like a bag of marbles when he waddled past the Mogok checkpoint and anyone who saw him would swear he had been force fed for the purpose of making a fine foie gras. – A passage from Legends of the Duck

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Re: My first sushi & sashimi experience

Postby i_have_shiny_shoes » Sat Sep 15, 2012 11:13 pm

kirrabi wrote:Wait a minute.

industrial ground tuna "scrape" meat in sushi rolls.

He's warning not to slum at supermarket takeout counters? What? I've never heard an industrial tuna grinder wind up at a sushi bar. Are customers provided with protective head gear?


Read the edit above.
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Re: My first sushi & sashimi experience

Postby kirrabi » Sat Sep 15, 2012 11:22 pm

I don't frequent a sushi bar which brings the sushi rolls out from the kitchen.
His gizzard was stuffed so full of rubies he sounded like a bag of marbles when he waddled past the Mogok checkpoint and anyone who saw him would swear he had been force fed for the purpose of making a fine foie gras. – A passage from Legends of the Duck

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Re: My first sushi & sashimi experience

Postby i_have_shiny_shoes » Sat Sep 15, 2012 11:29 pm

kirrabi wrote:I don't frequent a sushi bar which brings the sushi rolls out from the kitchen.


Ask yourself a question, Kirrabi. Do you really think that - in most cases - sushi bars serve top grade fish in spicy tuna rolls, in which the flavour of tuna is destroyed by the dressing? Do you honestly think sushi chefs would do that, for a roll which doesn't even exist in the Japanese lexicon, and which, in effect, would be a complete waste of a high quality product? It's fairly easy to grasp.
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My first sushi & sashimi experience

Postby Godjira » Sat Sep 15, 2012 11:41 pm

I know a place here in Tokyo that has California rolls.
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Re: My first sushi & sashimi experience

Postby i_have_shiny_shoes » Sat Sep 15, 2012 11:42 pm

Godjira wrote:I know a place here in Tokyo that has California rolls.


Which is irrelevant in the context of the points being made.
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Re: My first sushi & sashimi experience

Postby kirrabi » Sat Sep 15, 2012 11:49 pm

Are you saying a sushi chef working in the USA will refuse to make a goopy tuna roll made from toro? Because I have very possibly asked for it. The sushi bars I frequent the food is prepared in front of me or at the most a few chairs down. I've never seen them scoop a minced meat from a bowl. They slice a cut off of a skinned roast-shaped slab sitting in the refrigerated case within my eyesight. It's sushi grade tuna. The bars you frequent do such volume that it warrants them wrestling a whole tuna in front of the guests? All I've ever seen beside the collar and cheek is the roast sitting in the refrigerated case. The roast is the meat they prepare the goopy roll from in my experience. But I'm not a mayonnaise fan so I don't go that route often.
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Re: My first sushi & sashimi experience

Postby i_have_shiny_shoes » Sun Sep 16, 2012 12:30 am

kirrabi wrote:Are you saying a sushi chef working in the USA will refuse to make a goopy tuna roll made from toro? Because I have very possibly asked for it.


Nowhere have I implied this. I'm just asking you to think about how many sushi chefs would use top grade meat - particularly in its prime - for a roll in which the flavour of tuna is redundant. It's a simple question with a simple answer.
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My first sushi & sashimi experience

Postby Godjira » Sun Sep 16, 2012 12:50 am

i_have_shiny_shoes wrote:
Godjira wrote:I know a place here in Tokyo that has California rolls.


Which is irrelevant in the context of the points being made.


Just trying to add a little fun to a topic that seems to be taking a turn
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Re: My first sushi & sashimi experience

Postby Bill Barilko » Sun Sep 16, 2012 2:47 am

I love it when instant internet expert like IHSS uses another anonymous cyber asswipe to support his pathetic bleatings-in this case some ex-lobster beater-WTF?

FWIW-I eat Negitoro cones all the time-cones rather then rolls for aesthetic reasons I doubt anyone here could understand.

If I feel like a dab of Srirachacha I ask for and receive it-the Toro is always first class quite unlike the shit most of you idiots suck back.

Ate Japanese for lunch today-just a Yam Tempura roll and a bowl of Miso Shiro @ the Izakaya/ takeout/deli the N_G knows well-Harajuku next to the Convention Centre in Whistler.
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Re: My first sushi & sashimi experience

Postby i_have_shiny_shoes » Sun Sep 16, 2012 3:17 am

Bill Barilko wrote:I love it when instant internet expert like IHSS uses another anonymous cyber asswipe to support his pathetic bleatings-in this case some ex-lobster beater-WTF?


I love it when Harry, not content with displaying a quite hilarious lack of self-awareness in posing his "not being Japanese, what the fuck would they know?" question, tries to distill an expert on Japanese language, culture, history and food into being a 'cyber asswipe and ex-lobster beater'. Really, grow up. You don't know everything about sushi - and Corson certainly knows more than you do. Try some learning, rather than frothing.
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Re: My first sushi & sashimi experience

Postby i_have_shiny_shoes » Sun Sep 16, 2012 3:31 am

I should add here that it is permissible by law in the US to add carbon monoxide to tuna to keep it looking fresh, and under FDA rules it's not a requirement to label tuna treated in this way. That process is banned in the EU and Japan to ensure restaurateurs/the food industry doesn't try to fob its customers off with old (and potentially bad) fish.
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Re: My first sushi & sashimi experience

Postby Bill Barilko » Sun Sep 16, 2012 4:00 am

i_have_shiny_shoes wrote: Try some learning, rather than frothing.

Thursday we caught an 18 pound Red Spring Salmon and ate a bunch as Sashimi off the mouth of the Mighty Fraser River-how's that for learning?

If my fishing partner hadn't fallen in while taking the boat out of the river I'd have pics-but that's part of living in the real fucking world-not Englandstan.

Go suck on some falafel you half baked idiot.
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Re: My first sushi & sashimi experience

Postby Chihiro » Sun Sep 16, 2012 4:21 am

Bill Barilko wrote:I love it when instant internet expert like IHSS uses another anonymous cyber asswipe to support his pathetic bleatings-in this case some ex-lobster beater-WTF?

FWIW-I eat Negitoro cones all the time-cones rather then rolls for aesthetic reasons I doubt anyone here could understand.


I eat temakizushi and quite enjoy it. However, I find that it's just more convenient to eat makizushi - it doesn't fill me up nearly as fast as temaki.

Bill Barilko wrote: If I feel like a dab of Srirachacha I ask for and receive it-the Toro is always first class quite unlike the shit most of you idiots suck back.


Right, and Srirachachacha is authentic Japanese. If you're going for spice, why can't you use Shichimi Togarashi? At least that sh*t's authentic Japanese and available at any good Japanese restaurant.
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My first sushi & sashimi experience

Postby cuchulainn » Sun Sep 16, 2012 4:34 am

Sriracha is made in California.

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Re: My first sushi & sashimi experience

Postby Bill Barilko » Sun Sep 16, 2012 4:40 am

cuchulainn wrote:Sriracha is made in California.

As is Avalon_ and her Doppelganger Abby the Sushi Hound.
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Re: My first sushi & sashimi experience

Postby i_have_shiny_shoes » Sun Sep 16, 2012 9:59 am

Bill Barilko wrote:Thursday we caught an 18 pound Red Spring Salmon and ate a bunch as Sashimi off the mouth of the Mighty Fraser River-how's that for learning?


Congratulations of being a decent fisherman. Sadly, unless you waited several hours to eat it, you don't know much about fish as sashimi, as the art of sushi is the compromise between ageing - so it develops more flavour through the breakdown of muscle flesh, releasing IMP and glutamate - and texture. Fish generally needs between 8 and 24 hours to develop flavour, so if you ate it is a straight forward "fresh kill", you didn't do the fish justice.

If my fishing partner hadn't fallen in while taking the boat out of the river I'd have pics-but that's part of living in the real world.

Go suck on some falafel you half baked idiot.


Waking up so angry every day must be incredibly wearing.
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Re: My first sushi & sashimi experience

Postby Bill Barilko » Sun Sep 16, 2012 2:30 pm

Fish generally needs between 8 and 24 hours to develop flavour, so if you ate it is a straight forward "fresh kill", you didn't do the fish justice.

How the fuck would you know?

Next you're going to tell me I have to freeze it first that's usually the cant from know nothings who have never eaten fresh fish.

Waking up so angry every day must be incredibly wearing.

Waking up and looking @ useless posts from ignorant dimwits like you is wearing but since I'll soon be out doors all day I can bear it-enjoy your cage.
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Re: My first sushi & sashimi experience

Postby i_have_shiny_shoes » Sun Sep 16, 2012 4:25 pm

Bill Barilko wrote:How the fuck would you know?


It's simple science and food chemistry. (Plus, I read and don't assume I know everything).

Next you're going to tell me I have to freeze it first that's usually the cant from know nothings who have never eaten fresh fish.


Nope, though as I'm sure you know salmon is more vulnerable to parasites (particularly anisakis and worms) than many other fish owing to its lifecycle, and that's the reason salmon is frozen before serving in the US, and also historically why raw salmon is not a fish you would find commonly as a sushi topping or as sashimi in Japan (mackerel on the other hand, was more common despite also being susceptible to parasites, as this was issue was overcome through pickling).
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Re: My first sushi & sashimi experience

Postby Wellpisser » Mon Sep 17, 2012 12:21 am

any chance that this could be heading to Favourite Dishes?

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Re: My first sushi & sashimi experience

Postby pezworld » Mon Sep 17, 2012 1:24 am

Good. I do love this thread.
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Re: My first sushi & sashimi experience

Postby northern_goddess » Mon Sep 17, 2012 1:43 am

The seafood salad I ordered the other day would more accurately be called a sashimi salad. It was really good. I had never ordered one before so didn't really know what I was going to get. It will be a regular from now on.

My favourite is still prawn/shrimp tempura with a side of salmon and tuna sashimi. How can you beat that?
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Re: My first sushi & sashimi experience

Postby kirrabi » Fri Sep 21, 2012 12:04 am

i_have_shiny_shoes wrote:
kirrabi wrote:I don't frequent a sushi bar which brings the sushi rolls out from the kitchen.


Ask yourself a question, Kirrabi. Do you really think that - in most cases - sushi bars serve top grade fish in spicy tuna rolls, in which the flavour of tuna is destroyed by the dressing? Do you honestly think sushi chefs would do that, for a roll which doesn't even exist in the Japanese lexicon, and which, in effect, would be a complete waste of a high quality product? It's fairly easy to grasp.

They will do what they are paid to do. You think they have a love affair with each slab of tuna and can’t stand it going to a philistine? Is that the image you and Corson have of sushi chefs working in Los Angeles? Nice dancing though.

i_have_shiny_shoes wrote:
kirrabi wrote:Are you saying a sushi chef working in the USA will refuse to make a goopy tuna roll made from toro? Because I have very possibly asked for it.


Nowhere have I implied this. I'm just asking you to think about how many sushi chefs would use top grade meat - particularly in its prime - for a roll in which the flavour of tuna is redundant. It's a simple question with a simple answer.

Yes, well, it’s always convenient to drop the part of the post that should put an end to your dancing around my point
kirrabi wrote: The sushi bars I frequent the food is prepared in front of me or at the most a few chairs down. I've never seen them scoop a minced meat from a bowl. They slice a cut off of a skinned roast-shaped slab sitting in the refrigerated case within my eyesight. It's sushi grade tuna… The roast is the meat they prepare the goopy roll from in my experience.



..and preserve the part that implies I might order toro slathered with mayonnaise and sriracha sauce.
i_have_shiny_shoes wrote:
kirrabi wrote:Are you saying a sushi chef working in the USA will refuse to make a goopy tuna roll made from toro? Because I have very possibly asked for it.


i_have_shiny_shoes wrote:Corson is an excellent writer who impresses without making any visible effort to show off.

Oh, really?
Spicy tuna rolls were invented to serve Americans the crappy scrapings of the fish and the leftovers past their prime that Japanese customers wouldn't eat, a piece of history that seems painfully relevant with yesterday's FDA warned of a Salmonella outbreak and massive recall related to industrial ground tuna "scrape" meat in sushi rolls. All the more reason to avoid mid-grade sushi, of which I've never been a fan.

How about catering to the mob? It sounds as though he’s fabricated a tired lazy bash-the-Americans story. Something a British mob would devour. What degree of master sushi critic does Corson hold so I can address him with the respect due to a man of his renowned, on Facebook no less?
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Re: My first sushi & sashimi experience

Postby kirrabi » Fri Sep 21, 2012 12:06 am

Tomska, try a soft-shell crab roll.
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Re: My first sushi & sashimi experience

Postby snowgirl » Fri Sep 21, 2012 1:52 am

I'm back in Vancouver next week. Lock up your raw fishies, kids. Snowgirl's comin' to town!
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Re: My first sushi & sashimi experience

Postby Bill Barilko » Fri Sep 21, 2012 2:28 am

snowgirl wrote:I'm back in Vancouver next week. Lock up your raw fishies, kids. Snowgirl's comin' to town!

http://www.junobistro.ca/ good for sushi hold the cooked food service from the sullen waitress can dampen the experience but it is a top notch place-very small.

http://vancouverkaidesushi.com/ very popular with local residents only been for lunch myself.

http://hitoesushi.web.fc2.com/ odd website for a local gem here in Kitsilano again locals love the place-not expensive at all.

http://www.urbanspoon.com/r/14/334624/r ... -Vancouver downtown on Robson.

http://mikurestaurant.com/ not really my thing but well spoken of by many.

http://www.octopusgardensada.com/ steps from my place high end-superbly done.
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Re: My first sushi & sashimi experience

Postby Bill Barilko » Fri Sep 21, 2012 2:33 am

Also if you're up to trekking into the wilds of East Van then this place is worth it http://www.dhakafishbiryani.com/

Looks a bit of a dive but the food is outstanding especially the Fish Pakoras and the Ruhi Fish.
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Re: My first sushi & sashimi experience

Postby Chihiro » Fri Sep 21, 2012 2:55 am

Bill Barilko wrote:
Fish generally needs between 8 and 24 hours to develop flavour, so if you ate it is a straight forward "fresh kill", you didn't do the fish justice.

How the fuck would you know?

Next you're going to tell me I have to freeze it first that's usually the cant from know nothings who have never eaten fresh fish.


My Dad did a BSc in Zoology (UBC '64) and as such refuses to let us eat fresh caught sake (salmon) that he's caugh as sashimi until it's been in our deep freezer for at least 24 hours.
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Re: My first sushi & sashimi experience

Postby Wellpisser » Fri Sep 21, 2012 5:33 am

so Harry-no response to Shoes?

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Re: My first sushi & sashimi experience

Postby Bill Barilko » Fri Sep 21, 2012 11:43 am

Wellpisser wrote:so Harry-no response to Shoes?

Exactly what load of lying shit are you talking about?

He has no experience with catching his own fish/processing & eating them just some pathetic C&P's from a 'Facebook expert'.
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Re: My first sushi & sashimi experience

Postby Wellpisser » Fri Sep 21, 2012 9:33 pm

Harry-Shoes has made a complete fool of you and exposed your so-called "expertise" as nothing more than bluster and ignorance. All I ask is that you engage with him some more in this thread, its hilarious what Shoes is doing to you.

Go on, make an even bigger cunt of yourself. You can do it if you really try.

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Re: My first sushi & sashimi experience

Postby snowgirl » Fri Sep 21, 2012 9:39 pm

Bill Barilko wrote:
snowgirl wrote:I'm back in Vancouver next week. Lock up your raw fishies, kids. Snowgirl's comin' to town!

http://www.junobistro.ca/ good for sushi hold the cooked food service from the sullen waitress can dampen the experience but it is a top notch place-very small.

http://vancouverkaidesushi.com/ very popular with local residents only been for lunch myself.

http://hitoesushi.web.fc2.com/ odd website for a local gem here in Kitsilano again locals love the place-not expensive at all.

http://www.urbanspoon.com/r/14/334624/r ... -Vancouver downtown on Robson.

http://mikurestaurant.com/ not really my thing but well spoken of by many.

http://www.octopusgardensada.com/ steps from my place high end-superbly done.


Oarsome, thanks Harry. I'll look at these in Van. Any of them near the airport? That's where the conference is. :(
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Re: My first sushi & sashimi experience

Postby judik » Fri Sep 21, 2012 10:10 pm

I watched an Anthony Bourdain episode in which he goes to eat the best example of various categories of food
The segment on sushi made me want to try it again
Apparently it's all about the rice
It can take years to learn how to make perfect sushi rice

I bet the sushi Bourdain had doesn't come cheap,though
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Re: My first sushi & sashimi experience

Postby i_have_shiny_shoes » Fri Sep 21, 2012 10:30 pm

judik wrote:I watched an Anthony Bourdain episode in which he goes to eat the best example of various categories of food
The segment on sushi made me want to try it again
Apparently it's all about the rice
It can take years to learn how to make perfect sushi rice

I bet the sushi Bourdain had doesn't come cheap,though


He went to Sukiyabashi Jiro, featured in the documentary Jiro Dreams of Sushi. Jiro Ono is a national living treasure in Japan, and an omakase meal (excluding drinks) is a minimum approx $350. That said, IIRC there's a more expensive sushi restaurant in New York, Masa. In any case, Jiro has a reputation for not being particularly gracious towards foreign guests - there's better service and equally good sushi to be had elsewhere.
Last edited by i_have_shiny_shoes on Fri Sep 21, 2012 10:36 pm, edited 1 time in total.
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Re: My first sushi & sashimi experience

Postby judik » Fri Sep 21, 2012 10:36 pm

:shock:

I think I will pass
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Re: My first sushi & sashimi experience

Postby tph24601 » Fri Sep 21, 2012 11:41 pm

I used to go to this seafood restaurant run by Koreans that had a $30 all you can eat sushi deal. I am sire they used farmed salmon, but so what, the sushi was decent enough and it's all you can eat!!

Seriously, who care if Chinese or Korean work in the sushi restaurant? It's like saying you should only have French chef in French restaurants.....

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Re: My first sushi & sashimi experience

Postby Bill Barilko » Sat Sep 22, 2012 2:51 am

Wellpisser wrote:Harry-Shoes has made a complete fool of you and exposed your so-called "expertise" as nothing more than bluster and ignorance. All I ask is that you engage with him some more in this thread, its hilarious what Shoes is doing to you.

Go on, make an even bigger cunt of yourself. You can do it if you really try.

You're asking me to enlighten a proved cunt like you and your bum buddy shoe licker?

I'd rather eat Korean sushi than waste energy on you pathetic ponces.

snowgirl wrote:Oarsome, thanks Harry. I'll look at these in Van. Any of them near the airport? That's where the conference is.

No but the Canada Line transit/tube/bullet runs like clockwork and is a quick 20 minute ride to downtown.After 6:30 and weekends it's only $2.50 and everyone uses it safe clean and did I mention fast?

http://www.yelp.com/biz/sushi-hachi-jap ... t-richmond haven't tried it yet very highly spoken of by fans of traditional Japanese food-make a ressie if you can.

http://www.sakurasushi.ca/ favorite hole in the wall in Richmond outstanding value truly fine people running it.

If you're near Steveston Village http://www.ichirojapaneserestaurant.ca/
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Re: My first sushi & sashimi experience

Postby Wellpisser » Sat Sep 22, 2012 5:21 am

Bill Barilko wrote:
Wellpisser wrote:Harry-Shoes has made a complete fool of you and exposed your so-called "expertise" as nothing more than bluster and ignorance. All I ask is that you engage with him some more in this thread, its hilarious what Shoes is doing to you.

Go on, make an even bigger cunt of yourself. You can do it if you really try.

You're asking me to enlighten a proved cunt like you and your bum buddy shoe licker?

I'd rather eat Korean sushi than waste energy on you pathetic ponces.


So you have no response to Shoes, you cover your ignorance with bluster and Shoes has found you out for the lying impostor that you are. That is so very funny.

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Re: My first sushi & sashimi experience

Postby Bill Barilko » Sat Sep 22, 2012 2:19 pm

Wellpisser wrote:So you have no response to Shoes..... That is so very funny.

Nice to see how easily a simpleton like yourself is amused.

FYI-we kill all our fish by slashing their gills/bleeding them out in the water-rigor mortis doesn't set in the same way and bleeding produces a much better product.

You wouldn't know this because you revel in google not real life experience-and that's why it sucks to be you.
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Re: My first sushi & sashimi experience

Postby Wellpisser » Sat Sep 22, 2012 9:10 pm

So still no response from Harry, just ignorance and bluster.

Poor Harry. go on, engage with Shoes, try debating him with him rather than having yet another hissy fit.

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